Cocktail Cupcakes

Perfect Mojito Cocktail Cupcakes Recipe

It’s my best friend’s 30th birthday, and she’s pretty freaked out about getting old. I passed that milestone last year, so as a show of solidarity I made her these grown-up Mojito cupcakes. I served the cupcakes to the girls, with a side of real mojitos, obviously, before heading to Broadway Market for a night of heavy drinking and debauchery. We lost the birthday girl, but she came round this morning to collect the rest of the cupcakes. I made her my special Cheeky Chai Latte, which has quite a lot of brandy in it (I’ll post the recipe soon!) and she left looking revived and not a day over 30.

As for the recipe, these cupcakes took me a few hours to make  because I was experimenting all along the way to get them tasting as much like a real Mojito as possible… They’re incredible, and the rum fumes coming from the oven got me a bit drunk whilst I was making them.

Time to make: 30 mins

Ingredients (makes 12):

For the cake:

  • 110g salted butter
  • 110g self raising flour
  • 110g soft brown dark sugar
  • 2 eggs
  • tbsp vanilla extract
  • zest of 1 lime
  • juice of 1 lime
  • 50ml shot of dark rum
  • splash of milk

For the centre:

  • half a jar of lemon curd
  • 50ml shot of dark rum

For the frosting:

  • 500ml of double cream
  • 500g of icing sugar
  • 50ml shot of dark rum
  • Mint leaves, chopped
  • Mint plant tips, for decoration

Method: (cake)

  1. Preheat the oven to 180 degrees, and line a 12 hole cupcakes tray with cupcake cases.
  2. Beat the butter, sugar, eggs, rum, lime juice, milk and vanilla extract together in a large mixing bowl.
  3. Gradually mix in the self-raising flour.
  4. Fold in the lime zest.
  5. In a smaller bowl, blend together the lime curd and rum.
  6. Add a tablespoon of cake mix to the bottom of each cupcake case, followed by a dollop of the lime curd mixture.
  7. Fill the cupcake cases evenly with a top layer of cake mix, and bake for 15 mins, or until the top of the cupcake springs back when prodded.
  8. Remove from the baking tray and leave to cool fully before frosting.

Method: (frosting)

  1. Whip the double cream, gradually adding icing sugar until the mixture is thick enough to hold it’s shape.
  2. Stir in the chopped mint leaves and decoratively spread the frosting onto the fully-cooled cupcakes. Pipe it on if you have the time.
  3. Decorate with the mint tips and serve with a Mojito.

Tip: Don’t drink too many Mojitos with the cupcakes. After a while you start to forget which one you’re supposed to be chewing, and which one to sip. It can get embarrassing – they just taste so similar!

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